Description
This convenient stovetop lasagna brings together tender noodles, rich marinara, and creamy cheese in one skillet without needing the oven. Perfect for a comforting Italian-inspired meal ready in 45 minutes.
Ingredients
8 wide lasagna noodles
24 oz marinara sauce (alcohol-free)
1 lb ground beef (90% lean, or substitute with 1.5 cups cooked and mashed chickpeas)
12 oz shredded mozzarella (or halal/vegan alternative)
1/2 cup heavy cream (or substitute with unsweetened coconut milk)
2 cups spinach (fresh or frozen and thawed)
2 tbsp olive oil
Salt to taste
Instructions
Heat 2 tbsp olive oil in a 5-quart skillet over medium heat.
Add ground beef (or substitute) and cook for 8-10 minutes until no pink remains.
Pour in the marinara sauce and bring to a simmer, then reduce heat to low.
In a separate pot, cook lasagna noodles in salted boiling water for 8 minutes, then drain.
Shred one lasagna noodle sheet into slits for the first layer.
Spread 3-4 tbsp of sauce in the skillet and arrange 4 noodles side-by-side to cover the surface.
Top with 1/4 of the beef sauce mixture and 1 cup of shredded mozzarella.
Distribute half the spinach over the top.
Repeat layers with the remaining noodles, sauce, cheese, and spinach.
Cover the skillet with its lid and let it cook for 10 minutes to trap steam and meld the flavors.
Uncover, gently stir in heavy cream (or coconut milk) using a ladle.
Simmer open for 2-3 minutes to thicken the sauce.
Allow the lasagna to rest for 5 minutes before serving.
Notes
Use homemade or high-quality alcohol-free marinara sauce for best flavor.
Pre-soaking lasagna noodles can reduce boiling time. If using, boil for 5-6 minutes.
The lasagna can be made earlier and reheated gently on the stove before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg